Ingredients

3 cups milk

1 1/4 cup unsweetened coconut milk, well shaken

4 black cardamom pods

2 tablespoons grated lemon zest

1/2 cup sugar

1/4 teaspoon kosher salt

2 cups cold cooked rice (preferably medium-grain)

1 teaspoon vanilla extract

toasted coconut for sprinkling

Preparation

  1. Combine the milks, cardamom pods and lemon zest in a medium saucepan and bring to a boil over medium heat. Remove from heat and cool for one hour, then refrigerate for 4 hours (or overnight).

  2. To prepare the rice pidding, strain the cardamom creme into a medium saucepan. Add the sugar, salt and rice, and bring to a boil over medium-low heat. Reduce heat and simmer, stirring frequently, until thick and creamy, about 40 minutes. Stir in the vanilla and serve warm or chilled, sprinkled with coconut shavings.